Poggio Costa Prosecco Brut DOC Italy

Pasqua 'Party' Prosecco Treviso Italy

Tenuta Regaleali Grillo Sicily Italy

Angels & Cowboys Rosé Sonoma California

Joel Gott Chardonnay California

Villa Pozzi Pinot Grigio Italy

Dr. Loosen Riesling Germany

Matua Sauvignon Blanc Marlborough New Zealand

Pasqua Sangiovese Puglia Italy

Velvet Devil Merlot California

Alamos Malbec California

Cocobon Red Blend California

Francis Coppola Diamond Collection Pinot Noir Santa Barbara California

King's Ridge Pinot Noir Willamette Oregon

Story Point Cabernet Sauvignon California

bourbon, ginger, blueberry, orange, lemon

BOURBON BEACHED WHALE

Poggio Costa Prosecco

Pasqua 

Francis Coppola Diamond Collection Pinot Noir

Merlot

tequila, cranberry, lime, peach, prosecco

Sub – Nautical

LONG DRINK HARD SELTZERS

NUTRL Hard Seltzers

Shiner Bock Peach

Harvest the Prosecco grapes (Glera variety) when they reach optimal ripeness.

Grape Harvesting

Press the harvested grapes using the wine press to extract the juice.

Juice Extraction

Transfer the grape juice to a fermentation tank and add yeast to initiate fermentation.

Fermentation Process

Monitor the fermentation process for approximately 10-14 days at a controlled temperature of 15-20°C.

Fermentation Monitoring

After fermentation, add sugar to the wine in controlled quantities to achieve desired sweetness.

Sweetness Adjustment

Add sulfites to stabilize the wine and prevent unwanted bacterial growth.

Wine Stabilization

Bottle the wine using the bottling equipment and seal with a corking machine.

Bottling Process

Label and store the bottles in a cool, dark place to age for at least 3 months before serving.

Aging

Prosecco Grapes (Glera variety)

Yeast

Sugar

Sulfites

Wine Press

Fermentation Tank

Bottling Equipment

Corking Machine

Wash the fresh strawberries and raspberries thoroughly under cold water. Remove the green tops from the strawberries and slice them into halves or quarters depending on their size. Set aside in a mixing bowl.

Prepare the Fruit

In a large pitcher, combine the Prosecco and sparkling water. Stir gently to mix without losing too much carbonation.

Mix the Base

Add the elderflower syrup to the Prosecco mixture and stir gently until well combined.

Add Sweetener

Add the prepared strawberries, raspberries, and mint leaves to the pitcher with the Prosecco mixture. Stir gently to incorporate the fruit without mashing them.

Combine the Ingredients

Let the mixture sit for about 10 minutes to allow the flavors to meld. Serve in individual glasses, garnished with additional mint leaves if desired.

Chill and Serve

Prosecco

Sparkling Water

Fresh Strawberries

Fresh Raspberries

Fresh Mint Leaves

Elderflower Syrup

Place the bottle of Tenuta Regaleali Grillo in the refrigerator for at least 2 hours before serving.

Chill the Wine

Open the bottle and pour the wine into a wine glass, filling it about one-third full.

Pour the Wine

In a small bowl, mix together olive oil, freshly chopped parsley, salt, and black pepper.

Prepare the Marinade

Coat the fish fillets with the marinade and let them sit for 15 minutes.

Marinate the Fish

Preheat your grill to medium-high heat (about 375°F or 190°C).

Preheat the Grill

Place the marinated fish fillets on the grill and cook for 4-5 minutes on each side, or until the fish flakes easily with a fork.

Grill the Fish

Once grilled, place the fish fillets on a serving plate.

Plate the Dish

Squeeze lemon juice over the fish fillets before serving for extra flavor.

Garnish

Enjoy the grilled fish paired with a chilled glass of Tenuta Regaleali Grillo.

Serve with Wine

Tenuta Regaleali Grillo

Grilled fish

Lemon

Olive oil

Fresh parsley

Salt

Black pepper

Harvest Grenache, Syrah, and Mourvèdre grapes at optimal ripeness, ideally during the morning hours to maintain freshness.

Harvesting the Grapes

Crush the harvested grapes to release the juice while keeping the skins intact for limited contact. This helps achieve a light color typical of rosé.

Crushing the Grapes

Inoculate the crushed grape juice with the selected yeast strain to initiate fermentation. Ensure even dispersion throughout the juice.

Adding Yeast

Allow the fermentation to occur at a controlled temperature of around 14-16°C (57-61°F) for approximately 2-3 weeks, monitoring sugar levels.

Monitoring Fermentation

Once fermentation is complete, rack the wine off the lees (sediment) into a clean vessel for a clearer product.

Racking the Wine

Add sulfur dioxide to achieve desired levels for stabilization and preservation.

Adjusting Sulfur Dioxide Levels

Bottle the wine in sterilized bottles, sealing them with corks or screw caps, and label appropriately.

Bottling the Rosé

Grenache Grapes

Syrah Grapes

Mourvèdre Grapes

Sulfur Dioxide

Place the bottle of Joel Gott Chardonnay in the refrigerator for at least 2 hours before serving to achieve the optimal temperature of around 45-50°F (7-10°C).

Using a corkscrew, carefully remove the cork from the bottle to open it. Ensure that no cork pieces fall into the wine.

Open the Bottle

Using a wine glass, pour approximately 5 ounces of Joel Gott Chardonnay into each glass, allowing space for the wine to breathe.

Serve the chilled Chardonnay alongside fresh oysters on a platter. The crisp acidity of the wine complements the brininess of the oysters beautifully.

Pair with Fresh Oysters

Grill a whole chicken seasoned with herbs and spices. The buttery notes in the Chardonnay enhance the flavors of the grilled chicken.

Serve with Grilled Chicken

Serve a Caesar salad with a generous amount of dressing and croutons. The freshness of the salad balances the richness of the wine.

Enjoy with Caesar Salad

Create a cheese platter with a variety of cheeses such as Brie, Gouda, and Cheddar. The creaminess of the cheeses pairs well with the Chardonnay.

Accompany with a Cheese Platter

Joel Gott Chardonnay

Fresh Oysters

Grilled Chicken

Caesar Salad

Cheese Platter

Carefully harvest 100 kg of ripe Pinot Grigio grapes, ensuring they are free from any rot or damage.

Crush the harvested grapes to release the juice. This can be done using a grape crusher or manually.

Press the crushed grapes to extract the juice. Collect the juice in a large fermentation vessel.

Pressing the Juice

Once the juice is collected, add 5 g of yeast and 2 g of sulfites to the juice to prevent oxidation and start fermentation.

Adding Yeast and Sulfites

Allow the juice to ferment at controlled temperatures for about 14 days. Stir occasionally to ensure even fermentation.

Fermentation

After fermentation, rack the wine to separate it from the sediment. Use a siphon to transfer the wine to a clean vessel.

Let the wine age for about 3-6 months in stainless steel tanks to develop its flavors.

Once aged, bottle the wine in clean bottles and seal them with corks. Label the bottles as Villa Pozzi Pinot Grigio.

Bottling

Pinot Grigio grapes

Water

Chill the bottle of Dr. Loosen Riesling in the refrigerator for about 2 hours before serving.

Open the bottle and pour the wine into wine glasses, filling each glass about two-thirds full.

Slice the soft cheese into wedges and arrange them on a serving platter.

Prepare Cheese and Fruit

Wash and slice the pears or apples into thin wedges to showcase their freshness.

Prepare Fresh Fruit

Place the mixed nuts in a small bowl and drizzle honey over the top for a sweet contrast.

Prepare Nuts and Honey

Arrange the cheese, fresh fruit, and nuts on a serving platter. Serve alongside the chilled Dr. Loosen Riesling for a delightful pairing.

Assembly

Dr. Loosen Riesling

Soft Cheese (e.g. Brie or Camembert)

Fresh Fruit (e.g. Pears or Apples)

Mixed Nuts

Honey

Place the bottle of Matua Sauvignon Blanc in the refrigerator for at least 2 hours prior to serving to achieve an optimal serving temperature of 7-10°C.

While the wine is chilling, prepare your pairing items: wash the fresh oysters thoroughly under cold water. For the goat cheese, slice it into small rounds or wedges. Wash and slice the cucumber into thin rounds. Arrange the crackers on a serving platter.

Prepare the Pairings

Once the wine is chilled, pour it into glasses, and serve alongside the fresh oysters, goat cheese, sliced cucumbers, and crackers. Enjoy the delightful pairing of the crisp Sauvignon Blanc with your chosen accompaniments.

Serve

Matua Sauvignon Blanc

Goat Cheese

Sliced Cucumber

Crackers

Select ripe Sangiovese grapes from the vineyard. Ensure they are free of rot and disease.

Harvesting Grapes

Crush the grapes gently to release the juice, making sure to leave some skins intact for color and tannin.

Crushing Grapes

Allow the crushed grapes to settle for 24 hours to separate the juice from the solids.

Settling Juice

Once the juice has settled, transfer it to a fermentation vessel. Add the yeast and dissolved sugar to the juice.

Add Yeast and Sugar

Cover the fermentation vessel with an airlock and let it ferment at a controlled temperature (18-24°C) for about 7-10 days.

Fermenting Process

After fermentation, add oak chips and the tannin to the wine for flavor. Stir gently to combine.

Adding Oak Chips

Transfer the wine to a barrel or glass carboy and age for at least 6 months to develop its flavors.

Aging Process

Filter the wine to remove any sediment before bottling.

Filtration

Bottle the wine in clean, sterilized bottles and cork them tightly.

Label the bottles with the wine name, vintage, and any other desired information.

Labeling

Sangiovese Grapes

Oak Chips

Tannin

Begin by harvesting ripe Merlot grapes from the vineyard. Ensure that the grapes are free from any rot or disease.

Once harvested, crush the Merlot grapes to release their juice. This can be done using a grape crusher or by hand.

Transfer the crushed grapes into a fermentation tank. Add the yeast to the grape juice and stir gently. Cover the tank and let it ferment at a controlled temperature (around 20°C) for about 7-14 days.

During fermentation, add the tannin and sulfites to stabilize the wine and enhance its flavor. Make sure to mix thoroughly.

Adding Tannin and Sulfites

After fermentation, press the mixture to separate the liquid from the solids. The liquid is your young Merlot wine.

Pressing

Transfer the pressed wine into oak barrels or stainless steel tanks for aging. Allow it to age for at least 6 months to develop its flavors.

After aging, filter the wine and bottle it in clean, sanitized wine bottles. Cork the bottles securely.

Label each bottle with 'Velvet Devil Merlot California' and store them in a cool, dark place.

Merlot grapes

Place the bottle of Alamos Malbec in the refrigerator for about 30 minutes before serving to reach an ideal drinking temperature.

On a large platter, arrange the cheese, charcuterie, and olives artfully. Place the aged cheddar and gouda slices together with prosciutto and salami in sections to create an inviting display.

Prepare the Cheese and Charcuterie Board

Cut the artisan bread into slices and arrange them around the cheese and charcuterie for easy serving.

Poggio Costa Prosecco Brut Doc Italy

Pasqua 'party' Prosecco Treviso Italy